Description
Learn how to make a hearty and flavorful venison chili that will warm you up on chilly nights. Follow our easy recipe for a delicious meal!
Ingredients
- – 2 tbsp (30 ml) olive oil
- – 2 onions, chopped
- – 1 green bell pepper, stemmed, seeded, and chopped
- – 4 tbsp (60 ml) chili powder
- – 2 tbsp (30 ml) ground cumin
- – 1 tbsp (15 ml) dried oregano
- – 2 tsp (10 ml) chipotle chili powder
- – 2 tsp (10 ml) dried thyme
- – 1 tsp (5 ml) ground coriander
- – Salt and freshly ground black pepper
- – 8 cloves garlic, minced
- – 2 pounds (900 g) ground beef
- – 2 (15.5-ounce) cans kidney beans, drained and rinsed
- – 2 (10-ounce) cans fire-roasted diced tomatoes with green chiles, undrained
- – 1 (28-ounce) can tomato puree
- – 1 bay leaf
- – shredded cheese and scallions and yogurt, for serving
Instructions
- In a Dutch oven or large pot, warm the oil over medium-high heat until it starts to glisten.
- Introduce the onions, green pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, half a teaspoon of salt, and a quarter teaspoon of pepper. Sauté until the vegetables are tender, which takes about 7 to 10 minutes.
- Mix in the garlic and cook until its aroma is released, roughly 30 seconds.
- Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink, which should take about 5 minutes.
- Incorporate the kidney beans, diced tomatoes with green chiles, tomato puree, and bay leaf. Allow the mixture to come to a simmer, cover it, and let it cook for half an hour.
- Take off the lid and continue simmering for another 30 minutes.
- Discard the bay leaf and adjust the seasoning with additional salt and pepper if needed.
- Serve the dish topped with shredded cheese, scallions, and yogurt.
Notes
- Make sure to thoroughly drain and rinse the kidney beans to reduce excess sodium content.
- Opt for lean ground beef to lower the fat level in the chili.
- Enhance the spiciness by increasing chipotle chili powder or adding a touch of hot sauce for extra flavor.
